What
you need,
1
4-5 pound roasting chicken
4
tbsp. butter, softened
Salt
and Pepper
1
lemon cut in half
2
cloves garlic, peeled
A
big handful of fresh herbs, I used parsley, thyme, sage, oregano
½
cup dry white wine or chicken stock
Heat
the oven to 425 degrees.
Start
by rinsing your chicken under cold water inside and out. Remove the bag from
inside the chicken if there is one.
Carefully
pat the whole chicken dry with paper towels.
Season
the chicken inside and out liberally with salt and pepper, I probably used 1
teaspoon of each.
Stuff
the lemon, garlic and herbs inside the chicken. I tied the legs together with a
small piece of string.
Gently
rub the whole chicken with the softened butter. I even pushed some butter under
the skin on the breast. This helped to keep it moist and made the skin get
brown and crispy.
Set
the chicken breast side up in a baking dish, pour the wine or stock in the
dish.
Bake
for about 90 minutes, or until the internal temperature is 160 degrees and the
juices run clear.
Once
the chicken is cooked move it to a cutting board and let it rest for about 10
minutes.
Carve
it and eat!
Jen of My Tiny Oven
